A third of listeriosis cases are due to growth of Listeria monocytogenes in food prepared and stored at home in the refrigerator, according to estimates.
Contaminated salmon in two countries from different batches points to environmental contamination at the Polish factory, according to researchers looking at a listeriosis outbreak in Denmark.
Environmental sampling in a plant linked to a Listeria outbreak in Germany has revealed a conveyor belt on which food was placed before packaging as a potential contamination hotspot.
Culture independent next generation sequencing (NGS) has been used to characterize the microbiome for recovery of Listeria monocytogenes from naturally contaminated ice cream.
Additional cooking time or higher temperatures are needed to achieve the regulatory targeted Salmonella reduction when cooking roast beef at 54.4°C, according to researchers.
Scientists have developed a Listeria biosensor using gold nanoparticles, which they claim achieves rapid, cost-effective results and proves highly sensitive.
Food Standards Australia New Zealand (FSANZ) today called for submissions on plans to review existing limits for Listeria monocytogenes in ready to eat foods.
Smoking salmon at sufficiently high temperatures reduces the risk of Listeria monocytogenes, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
US and Indian scientists have developed a new biosensor for use in a faster, more sensitive test for detecting the deadliest strain of Listeria food poisoning bacteria, according to an article in the current issue of Analytical Chemistry.
An extruded composite food packaging film containing pectin, polylactic acids (PLAs) and nisin can inhibit Listeria monocytogenes, according to scientists based at the Agricultural Research Service (ARS) of the US Department of Agriculture.
New guidelines can assist ready-to-eat (RTE) food producers in identifying the Listeria monocytogenes risk in their products as well as informing decisions on when and which shelf-life studies are needed.
A draft report from a UK food safety committee has recommended that manufacturers consider the impact on microbiological safety when making formulation changes to the key controlling factors such as salt in specific products.
Reduced processing of vegetables is more likely to lead to more
pathogens being haboured in produce, according to a university
study published this month.
About 5 per cent of mixed raw vegetable salads in the UK are
contaminated with Listeria monocytogenes, according to a national
survey that uncovered two products with levels above the EU's
regulatory limit.
New aqueous ozone technology, designed to make food safer by
eliminating Listeria, has been accepted by the US Department
of Agriculture's food safety inspection service (FSIS).
Manufacturer BOC claims that the anti-microbial...
